Vegan Must-Have Chocolate Chips

So if you’re a vegan baker, you’re gonna need to know how to veganize chocolate chips. This morning, I put in work for tonight’s dessert:

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Take your anger out on the chocolate.
Take your anger out on the chocolate.

For these chocolate chips, I used Coconut Mama’s recipe. True to the name, these chips do have a hint of coconut flavor. Eat your heart out, or freeze them for later.

Five Ingredient Peanut Butter Cups

Chocolate and peanut-butter — two ingredients that never go out of style. These vegan peanut-butter cups are easy to make and sure to satisfy your craving for chocolatey-peanut-buttery goodness.

Ingredients:

  • 1/2 cup non-dairy butter (such as Earth Balance)
  • 1/2 cup natural unsweetened peanut butter, room temperature (I used Teddie’s peanut butter)
  • 1/2 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/2 cup unsweetened cocoa powder

Instructions:

  1. Line 12-cup muffin tin with paper liners.
  2. Place butter in micro-wave safe bowl and melt.
  3. Whisk in peanut-butter, maple syrup, and vanilla.
  4. Sift cocoa into mixture. Make sure there are no lumps.
  5. Pour mixture evenly into muffin tins.
  6. Place muffin tin in the freezer for at least 30 minutes, until firm, or overnight for best results.

Serves: 12